Jean-Louis Tu wrote:
>  *Give a food X that is deficient in an essential amino-acid to rats:
>they won't eat much of it, which indicates that X is not very palatable.
>Now, if you inject them the missing amino-acid just before their meal,
>they will show much more appetite.

And adrenalectomized rats chose salt water over plain water because of a
need for salt.

>JL
> Regarding toxicity, the most poisonous mushrooms don't necessarily taste
> the worst, and actually I heard that some deadly mushrooms don't taste
> bad at all (whereas garlic, which is certainly not deadly, stings my
> tongue so much that it's impossible for me to eat more than 1 cubic
> millimeter at a time).

To whom do the deadly mushrooms not taste bad, people on SAD or to
someone like you whose taste sensations have been awakened by the way you
eat? For example I never appreciated the taste of a tomato unitl after I
did a 15 day water fast.

JL
> 1- loss of ability to process natural toxins that are destroyed by cooking;

Are natural toxins actually destroyed by cooking? Is it possible they are
changed to some form that is still toxic, but tastes good? If I started
to eat Haagen-Das again, I suspect it would taste good, but have plenty
of toxins in it that my body would have to eliminate of adapt to.

My best, Ellie